Ratatouille

Ingredients:

• 2 medium zucchini (about 1 pound/450g), sliced into 1/4 inch rounds
• 1 large eggplant (about 1 pound/450g), sliced into 1/4 inch rounds
• 1 red bell pepper, seeded and sliced into strips
• 1 yellow bell pepper, seeded and sliced into strips
• 1 large onion, thinly sliced
• 4 large ripe tomatoes (about 1 pound/450g), sliced into 1/4 inch rounds
• 3 tablespoons (45ml) olive oil, divided
• 3 cloves garlic, minced
• 1 teaspoon (5g) dried thyme
• 1 teaspoon (5g) dried basil
• Salt and pepper to taste
• 2 tablespoons (8g) fresh basil, chopped, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large ovenproof skillet or casserole dish, heat 1 tablespoon of olive oil over medium heat.
3. Add the sliced onions and garlic to the skillet, cooking until the onions are translucent, about 5 minutes.
4. Arrange the sliced zucchini, eggplant, bell peppers, and tomatoes in a circular pattern, overlapping slightly, in the skillet on top of the onions.
5. Drizzle the remaining 2 tablespoons of olive oil over the arranged vegetables.
6. Sprinkle the dried thyme, dried basil, salt, and pepper over the vegetables.
7. Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 35-40 minutes.
8. Remove the cover and bake for an additional 10-15 minutes, or until the vegetables are tender and slightly caramelized.
9. Garnish with fresh basil before serving.

Notes:

Ratatouille can be served hot, warm, or even cold as a side dish or a main course. For added flavor, consider adding a splash of balsamic vinegar before serving. This dish can be stored in an airtight container in the refrigerator for up to 3 days and tastes even better the next day as the flavors meld.